Psst...Want to know how potatoes are made?

Simple freshVegetables make great meals

We AreA Friendly bunch

What we have to say for ourselves

Gropak's distribution centre and packhouse is located just off the main arterial route to Wellington, ten minutes south of Palmerston North.

The Manawatu area experiences reliable rainfall and good sunshine hours.

New Zealand comparatively is geographically small thus putting us in the enviable position of being able to pack product from four different areas - in a very short driving distance, enabling product all year round.

So... what,Exactly do we do?

SunLite potatoes are tested by official authorities and have a proven 25% less carbohydrates than the common New Zealand Rua potato per serve

SunLite is a light and fresh consumer brand, which immediately stands out on the shelf as a low carbohydrate product.

The unique selling point is the 25% less carbohydrates than the common New Zealand Rua potato per serve as tested in 2015, while the potatoes are still full of good ingredients.

Further do we emphasize on the cooking use of the Sunlite potatoes and the appealing dishes that can be made.

Scenic Fresh encompasses a size range of 1kg though to 4kg in prepacked Potatoes – both washed and brushed , Onions – brown and red, carrots and fresh beetroot.

This brand stand for quality , freshness and innovation.

All product is grown in New Zealand, sourced from 3 geographical locations in the North Island and packed under New Zealand GAP ( Good Agricultural Practice)requirements.

Scenic Fresh is Gropak’s Private Brand, which has a 20+ year history for supermarket distribution.

Some other brands that you may know us by

We’ve got someideas on how to cook them too...

Salmon & Potato Croquettes

These croquettes are simple to make and utterly delicious – golden and crispy on the outside, light and fluffy on the inside. It’s also a nice way to make a little bit of salmon and a few prawns go a long way.

Sauce

Method

Cook potatoes in salted boiling water until tender. Mash, or pass through a potato ricer (don’t use a food processor or it will go gluey). Set aside to cool. Flake the salmon into a large bowl with your fingers. Add the prawns, celery, spring onion, lemon juice and zest and dill, and mix gently to combine. Add the mashed potato and fold everything to combine. Taste and season with salt and pepper.

Using your hands, take about ¼ cup of the mixture, roll it into a small sausage shape, dust with flour, coat lightly in a layer of crumbs, then place on a large plate or platter. Repeat with the remaining mixture.

If you like, at this stage you can dip each croquette in the egg mixture again, then roll once more in breadcrumbs. This makes it extra crunchy.

Preheat the oven to 50c. Heat 2cm of rice bran oil in a large pan over medium high heat. Dip the end of a wooden spoon to test the heat – if bubbles form around it, then the oil is ready. Cook the croquettes in batches until golden brown, turning over with tongs to cook evenly. Place the cooked croquettes on a plate laid with paper towels and keep warm in the oven until all the croquettes are done. To make the tartare sauce, mix all ingredients together, taste and season with salt and pepper. Add more lemon juice if need be. Serve the croquettes with a light salad, a squeeze of lemon and the tartare sauce.

Instructions

If you’re using freshly made, warm mashed potatoes, mix in butter and milk. If you’re using leftovers that don’t yet have butter or milk in them, melt the butter and mix it in, along with the milk.

Set a wire mesh sieve over a large bowl and, working in batches, push your potatoes through the sieve with a rubber spatula or spoon. This can seem a bit labor intensive, but it’ll give you ultra fine and fluffy mashed potatoes!

Mix honey, cocoa, and vanilla into the potatoes, tasting and adding more honey or vanilla as needed.

Form potato dough into teaspoon sized balls and set on a large plate. Get your preparation station ready by putting your topping ingredients (pistachios, almonds, shredded coconut, cocoa powder and/or whatever else you’d like to roll your truffles in) in small bowls.

Using the double boiler method or the microwave, melt the dark chocolate until ¾ is melted, then stir to melt the rest.

Set a potato ball on a fork and dunk it in chocolate. Let the excess run off then plop it into one of your topping bowls. Spoon toppings over the chocolate then transfer back to your plate. Continue until all of your truffles are coated, then pop them in the freezer for 5 minutes to harden.

Notes

Store in an airtight container in the fridge for 3 to 4 days.

I also tried coating my truffles in caramel then in chocolate, by drizzling them with caramel, dunking in chocolate, then immediately popping in the freezer. They were super tasty but the caramel had some sort of reaction with the potato that made them pretty liquidy. Super tasty, not quite as truffle-y in texture, but I’d definitely encourage you to experiment with it!